Iced Coffee Again

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Iced Coffee Again

Postby sutono on Wed Apr 13, 2011 7:07 am

I'm not one to quibble, but i really don't understand cold brew coffee - especially when it seems like most of us are trying to get more brightness, cleanliness, and varietal characteristic from our brew. I have yet to have a cup of toddy coffee that is clean or bright. Am i missing something? Help please. I do enjoy me some ice coffee, btw, not ashamed to admit it.
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Re: Iced Coffee Again

Postby Jesse Crouse on Thu Apr 14, 2011 3:41 am

Oh boy I love some iced coffee too. Wouldn't the factor affecting your brew the most if you're not getting brightness or cleanliness be the coffee you're using?

I fully understand that you can produce a brew that doesn't taste clean, but with cold brewed coffee, I don't see how that would be coming out.

1 pound toddy and even 6 pound toddy have been consistent players for me. Again, depends on the coffee, but I always get a lot of brightness and a lot of cleanliness (especially in the Centrals I normally use, or even a Kenya or Ethiopia).

Interesting that you don't.
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Re: Iced Coffee Again

Postby sutono on Thu Apr 14, 2011 4:34 am

We generally use centrals and east Africans for iced-what's your method?
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Re: Iced Coffee Again

Postby Jesse Crouse on Thu Apr 14, 2011 4:59 am

I follow pretty much standard specs.

For the small Toddy, 1 pound very coarse ground coffee, 72 oz water, 8-12 hour steep. I don't think doing half a pound and some water then the rest of the coffee and the rest of the water is much of a big deal.

Basically, I like a shorter steep time. I'm not as keen on making a heavy concentrate as I am making a tasty bev.
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Re: Iced Coffee Again

Postby sutono on Thu Apr 14, 2011 5:15 am

Thanks
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Re: Iced Coffee Again

Postby Eton on Sun Apr 24, 2011 2:04 am

ever tried hand-dripped ice coffee?

http://www.amazon.com/Ice-Coffee-Maker- ... B001804LCO

Honestly im not a v60 fan, but if you can control the brew time with water pour speed it works well or just brew whatever you use directly over ice. Brew strength aka water/coffee ratio should be adjusted to account for ice melt. The idea behind icing as soon as the coffee drips from the filter is it preserves the volatiles/stuff that tastes and smells good. You still get temp shock... so brew the coffee with a slightly longer brew time to compensate. Bitter brew + temp shock (acidic) = balanced.

btw... I think Peter G posted something about brewing directly over ice via clover years ago when the clover was the hottest thing. If i remember right his theory was the same... chilling quickly = preserve volatiles. :D
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Re: Iced Coffee Again

Postby Jesse Crouse on Mon Apr 25, 2011 3:22 am

I actually just bought one of these. It has rained 10 days in a row and been chilly. Tomorrow will be 80 in CNY, so I think maybe tomorrow might be the day to knock one of these out.
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Re: Iced Coffee Again

Postby Alistair Durie on Tue Apr 26, 2011 12:58 am

Clover: same dose, half water (double strength), straight onto 16oz cup heaped full of ice. tastes great. its summer, its hot, don't fuss, get it done, be happy.
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